Sandwiches. We all have our favorites. From Philly Cheese Steaks to Reubens and everything in between, there are so many to love. I think for a lot of us, sandwiches are something quick you can grab at lunch time, an on-the-go meal to eat while driving or sitting at your desk. But I am here to tell you when done right, sandwiches can open up a whole new world when it comes to your weeknight menu plan!
If you aren't planning a sandwich night for one of your weeknight meals, you are missing out on a great opportunity for taking a little stress out of your life. A simple sandwich supper can be filling, delicious but still so easy on the cook after a long day.
When I do a sandwich supper I am sure to plan a couple side dishes to help round out the meal, so it's a great time for fries, cottage cheese, fresh fruit, salad or a bowl of a favorite soup. But even with the addition of a couple other dishes, sandwich night is still one of the easiest ways to get a meal on the table your family will love and you won't be exhausted with a sink full of dishes to clean up after.
I've been making these Buffalo Chicken Sandwiches for years. They are easy, inexpensive thanks to using boneless chicken thighs, and can even be prepped ahead of time if you want to save even more effort when supper time rolls around. (See the note below)
Boneless chicken thighs sometimes get a bad wrap. I know the boneless breasts are the most popular, but for certain recipes, thighs can easily be swapped out and save you some major dough! Plus, dark meat has so much flavor too!
These are great for a weeknight meal when everyone has to eat at different times too! They keep warm on the stove or even in the slow cooker beautifully. Or serve up a big batch for your next Game Day watch party!
Dinner time can be so incredibly stressful, but it doesn't have to be! Between planning ahead and remembering our good friend, Mr. Sandwich, simple stress-free meals are sure to turn a bad day into a good one!
Buffalo Chicken Sandwiches
2 lbs. boneless chicken thighs, trimmed
1 (8 oz.) bottle hot sauce, like Franks
4 TBS butter1/4 c. olive oil
Garlic Powder
Salt and Pepper
Blue cheese dressing, optional
Preheat oven to 350. Line a baking sheet with foil. Place chicken on foil. Baste with olive oil. Season with salt, pepper and garlic powder. Bake for 20-30 minutes until juices run clear. Cool enough to handle and shred with 2 forks. In a large pot melt butter over low heat. Add entire bottle of hot sauce and stir to combine. Add chicken and mix well. Put lid on and allow to warm through, about 15 minutes. Serve on buns with blue cheese dressing, and carrots and celery on side if desired. *NOTE* The chicken can be baked ahead, cooled, shredded and refrigerated for 1-2 days. When you're ready, continue with rest of recipe.*
Shared at Weekend Potluck
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